Creamy Roasted Butternut Squash Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

Enjoy a velvety bowl of roasted butternut squash soup with tender chunks of chicken and a swirl of creamy nonfat Greek yogurt. This beautifully balanced meal features the natural sweetness of squash paired with savory roasted chicken and aromatic spices, making it a warming, nutrient-packed option for any time of day.

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NUTRITION

515kcal
Protein
43.8g
Fat
6.2g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

250g Butternut Squash

4 oz Chicken Breast

1/2 cup Nonfat Greek Yogurt

2 cups Low-Sodium Vegetable Broth

1 Medium Onion

2 Cloves Garlic

1 tsp Olive Oil

Salt & Pepper to taste

Pinch of Nutmeg

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Cut the butternut squash in half, remove seeds, and cube into 1-inch pieces. Toss with 1 tsp olive oil, salt, and pepper.

  • 2

    Spread the squash evenly on a baking sheet and roast for 25-30 minutes until tender and lightly browned.

  • 3

    While the squash roasts, dice the onion and mince the garlic. In a medium pot, sauté the onion and garlic over medium heat until soft and fragrant, about 5 minutes.

  • 4

    Add the roasted butternut squash to the pot along with the low-sodium vegetable broth. Bring to a simmer and cook for an additional 5 minutes to meld the flavors.

  • 5

    Using an immersion blender or countertop blender, blend the soup until smooth. Return the soup to low heat.

  • 6

    Dice the chicken breast into bite-sized pieces. Add the chicken to the soup and gently simmer for 7-10 minutes until the chicken is cooked through.

  • 7

    Stir in the nonfat Greek yogurt along with a pinch of nutmeg, adjusting salt and pepper as needed.

  • 8

    Ladle the soup into bowls and serve warm, garnished with a little extra yogurt or fresh herbs if desired.

Creamy Roasted Butternut Squash Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

Enjoy a velvety bowl of roasted butternut squash soup with tender chunks of chicken and a swirl of creamy nonfat Greek yogurt. This beautifully balanced meal features the natural sweetness of squash paired with savory roasted chicken and aromatic spices, making it a warming, nutrient-packed option for any time of day.

NUTRITION

515kcal
Protein
43.8g
Fat
6.2g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

250g Butternut Squash

4 oz Chicken Breast

1/2 cup Nonfat Greek Yogurt

2 cups Low-Sodium Vegetable Broth

1 Medium Onion

2 Cloves Garlic

1 tsp Olive Oil

Salt & Pepper to taste

Pinch of Nutmeg

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Cut the butternut squash in half, remove seeds, and cube into 1-inch pieces. Toss with 1 tsp olive oil, salt, and pepper.

  • 2

    Spread the squash evenly on a baking sheet and roast for 25-30 minutes until tender and lightly browned.

  • 3

    While the squash roasts, dice the onion and mince the garlic. In a medium pot, sauté the onion and garlic over medium heat until soft and fragrant, about 5 minutes.

  • 4

    Add the roasted butternut squash to the pot along with the low-sodium vegetable broth. Bring to a simmer and cook for an additional 5 minutes to meld the flavors.

  • 5

    Using an immersion blender or countertop blender, blend the soup until smooth. Return the soup to low heat.

  • 6

    Dice the chicken breast into bite-sized pieces. Add the chicken to the soup and gently simmer for 7-10 minutes until the chicken is cooked through.

  • 7

    Stir in the nonfat Greek yogurt along with a pinch of nutmeg, adjusting salt and pepper as needed.

  • 8

    Ladle the soup into bowls and serve warm, garnished with a little extra yogurt or fresh herbs if desired.